Grilled asparagus on toasted sourdough bread

Our highlight in the asparagus season: grilled green asparagus combined with crunchy radishes, rocket sprouts and seasonal herbs on toasted sourdough bread. With freshly harvested ingredients from our own farm and our stone-oven baked sourdough bread from the Manufactum bakery, the dish becomes especially delicious. It is an excellent appetizer for a convivial barbecue or brunch with family and friends. We wish you a good appetite.

4 slices sourdough bread
1 bunch green asparagus
½ bunch each parsley, dill, and chives
10 radishes
1 handful arugula microgreens (arugula)
80 g mayonnaise
2 tsp mild mustard
“Aldo Pasquini” Tuscan olive oil
Maldon® Sea Salt
zest of one organic lemon

1. For the remoulade, finely chop the parsley, dill, and chives, then mix them in a small bowl with mustard and mayonnaise.
2. Wash the radishes and slice or shave them thinly.
3. Trim the woody ends off the asparagus; if necessary, cut thicker spears in half lengthwise. Brush the asparagus with a little olive oil.
4. Grill the asparagus spears on the contact grill (highest setting) for about five minutes, then lightly salt them.
5. Toast the bread slices on the grill for two to three minutes, place one slice on each plate, and spread with the remoulade.
6. Arrange the asparagus and radish slices on the bread and top with the arugula sprouts. Finally, season with olive oil, lemon zest, and a pinch of salt, then serve.